Tangerine is the citrus fruit I am fondest of, and what I most like about it is its blossom-like aroma. When I was younger I used to crush its pliant skin under my nose and inhale the scent as I might have that of a flower. It is that scent, present through both the juice and the skin’s zest, that makes this sorbet so appealing. The lemon that you find here, and in many fruit desserts, is used for its acidic drive, which helps propel the fragrance of other ingredients.
An ice cream maker
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